Best-Ever Chocolate Fudge Layer Cake

Best-Ever Chocolate Fudge Layer Cake recipe

photo by:kraft

Extra chocolate and pudding mix in the batter make this fudge cake not just super rich, moist and amazingly delicious, but the best ever.

time

prep:

15 min

total:

1 hr 20 min

servings

total:

18 servings

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

pkg. (2-layer size) chocolate cake mix

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup oil

1/2

cup water

tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

Tbsp. PLANTERS Sliced Almonds

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

CHOP 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.

STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.

Kraft Kitchens Tips

Variation

Prepare using 1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

Make Ahead

The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

How to Store

Keep refrigerated.

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shonuff1968

posted:2/14/2012

Delicious! I never could get the frosting right though. I heated the cool whip and frosting and followed directions, but it was too runny to use as a 'frosting'. I ended up adding some powdered sugar and a can of regular frosting to the cool whip and chocolate squares.

a cook

posted:2/13/2012

i love this cake it's the best moist and delious my family loves it also.

Doralynn22

posted:2/13/2012

I have made this cake several times because everyone keeps asking for it! I replace the oil with real butter and replace the water with strong coffee. I do not put the chocolate squares in the cake because it really doesn't add anything to the flavor, it just gets lost. Instead I put the chocolate squares in my food processor and grind it up fine and then sprinkle it on the top of the cake before the icing get hard. The cake gets very dense, almost brownie like, after sitting in the refrigerator over night and that is when it is at its best, you must keep it refrigerated. Trust me it is worth making, you will love it as the recipe is stated or with the changes I have made!

sstahlke

posted:2/13/2012

Died and gone to heaven. This is a choc-o-holic dream come true. Didn't change a thing. Delicious!

mgorbatjuk1

posted:2/13/2012

This looks delicious. I wish I had a piece right now

a cook

posted:1/19/2012

I loved this cake! So easy to bake, the cake just melts in your mouth. Will make again and again! Thank you

a cook

posted:1/13/2012

Very moist cake! Everyone liked it. The only thing I did differently was use storebought chocolate icing.

gchasity

posted:12/31/2011

I made this cake for xmas and it was a hit with my family. It was so good I have to make it for New Years. But The only I didnt like was the icing that was made from the left over chocolate. It didnt work well it had a bad taste,so I used som Ducan chocolate icing BAM BAM then it was on:)

compka86

posted:11/23/2011

I've made this cake 3 times in the past 2 weeks and it's been amazing. It looks amazing and I've received nothing but compliments on taste. Great recipe!!!

a cook

posted:11/16/2011

Thanks for the recipe! It was delicious. I will be using this recipe again.